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In a large bowl add brown sugar, low sodium soy sauce, coconut milk, grated ginger, grated garlic, lemongrass paste, and chili garlic sauce.
Whisk to combine until the sugar has dissolved.
Add in the chicken thighs.
Toss to coat, cover, and let the chicken marinate for at least 4 hours.
Heat your grill to medium-high heat.
Add your chicken to the grill and grill until fully cooked, about 15 minutes.
In a 9x13 dish add melted butter and green onions.
Once your chicken has fully cooked remove it from the grill, add it to the dish and toss in the melted butter and green onions.
If desired, serve with grilled pineapple.